What it is
Fine toasted Sardinian fregula is a small-grain pasta made from durum wheat semolina and water. The toasted character and fine grain give professional kitchens a versatile format for pasta dishes, soups and composed preparations.
Producer and format
The commercial reference is supplied by Polo SpA. It is sold as a 1 kg bag and is a weight-based unit, practical for recipe-led portioning and regular kitchen mise en place.
Organoleptic and processing profile
The grains have a fine shape, a light toasted note and the firm pasta character expected from durum wheat. The product is made with rough-die extrusion and slow drying, and the stated cooking time is 10 minutes.
Professional uses and quantities
Use the quantity required by the recipe and portion the cooked pasta according to the menu. Fregula works in broths, salads, vegetable preparations and seafood dishes; cook for about 10 minutes and finish according to the kitchen method.
Common mistakes to avoid
Do not treat the fine grains as a pre-cooked product or leave them unattended during cooking. Check the cooking time, manage the liquid according to the recipe and keep the gluten and possible trace allergens in the kitchen allergen procedure.
Storage and handling
Store the sealed 1 kg bag in a cool, dry place away from heat and humidity. Keep the packaging protected from contamination, close it after use and rotate stock according to the date on the pack.
LAPA logistics in Switzerland
LAPA supplies this dry Sardinian pasta format to professional kitchens across Switzerland. The 1 kg bag supports measured production for restaurants, catering teams and food-service counters.
Who it is for
This reference is for Italian restaurants, catering kitchens, hotels and chefs who want a fine toasted durum-wheat pasta for varied menus. It is suited to teams that need a short stated cooking time and a format that works in more than one preparation.
